Panko & Walnut-Crusted Walleye Recipe

Panko & Walnut-Crusted Walleye Recipe

This Panko & Walnut-Crusted Walleye Recipe is a fine dining spin on traditional breaded walleye

Here’s a more elegant twist on the classic breaded walleye. The lemon and capers really help to brighten up the subtle taste of walleye, and Swiss chard is a tasty, healthy green that wilts nicely.


Serves: 2
Prep time: 20 minutes
Cook time: 25 minutes

Walleye Ingredients:

  • 2 (6-ounce) walleye fillets
  • 2 green onions, julienne cut
  • 3 tablespoons olive oil
  • ½ tablespoon capers
  • ½ cup canola oil
  • ½ cup panko
  • ¼ cup walnuts
  • ½ cup flour
  • 2 eggs, beaten

Caper Beurre Noisette Ingredients:

  • ¼ pound butter, cubed
  • ½ tablespoon capers
  • ½ lemon, juiced
  • 1 tablespoon parsley, chopped
  • Salt and pepper, to taste

Swiss Chard Ingredients:


  • 1 bunch Swiss chard, torn
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • ½ lemon, juiced
  • Salt and pepper, to taste

Directions:

1. Toast walnuts until browned slightly. Crush walnuts and add to panko.

2. Make 3 bowls, one with panko and walnut mixture, one with beaten eggs and one with flour.


3. Dredge each piece of walleye in flour, egg and panko mixture, in that order.

4. Heat ½ cup of canola oil in a small pot. Heat until a piece of julienned green onion starts to bubble when dropped in, then add the rest. Once nice and golden brown remove and let drain on paper towel.

5. Now add ½ tablespoon of capers to the oil and fry until the bubbling stops and capers are crispy and opened. Drain on paper towel. (Be careful, the capers will spit oil when first dropped in!)

6. To make the beurre noisette, melt ¼ pound of butter and cook until it starts to brown and smell nutty.

7. Add ½ tablespoon of capers and season with lemon juice, salt and pepper. Remove from heat

8. Heat 3 tablespoons of olive oil in pan. When hot, fry breaded walleye fillets for 3-5 minutes or until golden brown and crispy. Flip fillets and load into 350 degree oven for 5 minutes.

9. Heat 1 tablespoon of olive oil in pan. Sauté garlic until amber in color. Add Swiss chard and wilt for 3 to 4 minutes on medium heat. Finish with lemon juice, salt and pepper.

10. To plate this dish, start by putting the Swiss chard down first. Next, stack your two walleye pieces on top of the bed of chard. Next spoon some of your beurre noisette on the fish and around the plate. Finish by placing some of your crispy green onions on top and sprinkle some fried capers around the plate.

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